in Germany

Allgäu cabbage spaetzle

updated

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Ingredients for 2 servings:

  • 500 g Spätzle, from the refrigerated section
  • 1 onion(s)
  • 50 g butter
  • 500 g sauerkraut (wine sauerkraut)
  • 125 ml vegetable stock
  • salt and pepper
  • Marjoram, dried
  • 2 tbsp butter, melted

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Affordable and delicious

Prepare spaetzle according to the package instructions. Meanwhile, peel and dice the onion. Melt the butter in a saucepan and sauté the diced onion until translucent. Loosely tear the sauerkraut and add it to the onions. Pour in the vegetable stock, bring everything to a boil, and simmer over low heat for about 25 minutes. Season the sauerkraut with salt, pepper, and marjoram, mix with the spaetzle, and drizzle with butter. Instead of the ready-to-cook spaetzle from the refrigerated section, you can also use 250g of dried spaetzle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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